Crumble beef into a Dutch oven or large deep skillet placed over high heat. Add chili powder, cumin, oregano, salt and pepper. Cook, stirring occasionally, until meat is no longer pink, about 5 minutes. Reduce heat to medium.

Chop garlic, onion and peppers with a sharp knife or in a food processor (see Cook's Tip, above). Stir into meat mixture until blended.

Cook, stirring occasionally, 5 minutes or until vegetables are soft. Stir in the crushed tomatoes and cook 5 minutes or until slightly thickened.

Stir in beans and cook until heated through. Serve with scallions, cheese and sour cream.

Tips & Techniques

Prep Tip: To chop garlic in a food processor, drop cloves into feed tube with processor running. To chop onions and peppers without ending up with mush, pulse (turn processor on/off) just until chopped.

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